“…Four of the food products developed and published aim at the chemical, sanitary, sensorial, and consumer acceptance description, being foods like alcoholic fermented drink [ 86 ], nectar [ 87 ], ice cream [ 88 ], “Petit Suisse” cheese [ 4 ], and fruit pulps with different thermal technologies applied [ 26 ]. Only one study describes no longer than the physicochemical characteristics of the mangaba sherbet [ 3 ].…”